Unlike traditional ramen places, Hinodeya uses a dashi (vs. Tonkotsu) broth. The result is a lighter and less fatty soup base, but that is still filled with umami flavors. The whole wheat noodle is thicker than the usual ramen noodles, but worked well for the soup. Had the Hinodeya House Ramen that comes with a significant number of toppings (chashu pork, egg, nori). The pork was nice and tender and the egg was perfectly soft-boiled. They also a variety of vegan friendly ramen.
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